Cook the Ultimate Protein-Packed Fall Meal

When you want a hearty, cold-weather meal, you can’t do much better than roasted chicken. But supermarket rotisserie birds often taste dry and bland.

Instead, make this herb-rubbed chicken and caramelized squash for a fall meal so substantial it’s like a pre-game to Thanksgiving. The process requires a little more effort than swinging by the grocery store, but the meal pays off with loads of flavor. The genius move: adding curried pumpkin seeds to an otherwise traditional herb-citrus combo.

If you marinate the chicken the night before, all you have to do is throw everything in the oven and dinner will be ready 40 minutes later. Pro tip: Call the meat department at your grocery store and ask if they’ll halve the chicken for you. That’ll save you from the gnarly task of snapping chicken bones. Unless you’re into that sort of thing.

How to make it:
Preheat your oven to 375°F. In a small bowl, toss the seeds with the olive oil. Add the curry powder and salt and toss again. Spread the seeds onto a baking sheet and roast until browned, 3 to 5 minutes. Allow to cool and reserve.

How to make it:
Preheat your oven to 375°F. On a roasting pan or baking sheet, place squash wedges and drizzle with olive oil, and season with salt, pepper, and nutmeg. Roast until tender when poked with a small knife, about 40 minutes (you can cook the squash with the chicken, if desired). Drizzle with olive oil when serving.

How to make it:
1. In a bowl large enough to accommodate the chicken halves, add the rosemary, thyme, pepper, garlic, salt, olive oil, lemon zest, and lemon juice. Mix well. Add the chicken, turning to coat. Cover and refrigerate for at least four hours or overnight.
2. Preheat your oven to 375°F. On a roasting pan, place chicken skin side up. Place the pan in the oven and roast until the chicken begins to brown, about 20 minutes. Rotate the pan 180 degrees and continue cooking the chicken until the skin is golden brown and the internal temperature reaches 165°F, 15 to 20 minutes. Remove the chicken and allow to rest 5 minutes before serving.
3. To serve, squeeze fresh lemon juice over the chicken, top with pumpkin seeds, and plate with roasted squash.

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